Oh. My. Word. These were good, and the sauce--even better. I found these on a blog called Proud Italian Cook (see link below). This is the perfect fall recipe. It's not difficult to make, but it is a bit time-consuming. I chose to make it on the weekend, so that time wasn't as much of an issue. It took about an hour from start to finish. These will be on our menu again very soon. The only downside was that I forgot to add the lemon zest to the stuffing mixture. I remembered the lemon juice in the sauce, but I think the zest would have made them even better (if that's possible). I served these shells with green beans and fruit. Proud Italian Cook says that is makes about a dozen shells, but I was able to make about double that.
You'll Need:
- medium butternut squash, peeled and chopped (You want about two cups when it's roasted)
- 1-2 Tblsp. olive oil
- jumbo pasta shells
- 2 c. ricotta cheese
- 1/3 c. parmesan cheese
- 1 garlic clove, smashed
- 1/4 c. frozen chopped spinach, thawed, squeezed, and drained
- 1 egg
- salt and pepper, to taste
- grated lemon peel
- stick of butter
- 10 sage leaves
Preparation:
- Toss chopped squash in olive oil, then roast in the oven for 15-20 minutes at 425 degrees.
- Cook pasta shells according to directions.
- In a bowl mix the ricotta, parmesan, garlic, spinach, egg, salt and pepper, cooled down squash, and lemon peel.
- Stuff the shells with the mixture and place in a buttered baking dish. Bake for 20-25 minutes at 400 degrees.
- While the shells are baking, make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly. Add 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice.
- When the shells are done baking, spoon the warm sage sauce over them and sprinkle them with grated parmesan. YUM!!!
Recipe and link:
http://prouditaliancook.blogspot.com/2009/10/butternut-squash-stuffed-shells-with.html
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